A delicious Vietnamese stew that’s spicy, aromatic and just the right amount of comforting!
With its carrots and chunks of meat bathed in a thick, gourmet broth, it’ll remind you a little of boeuf bourguignon. For a change of pace, and to perhaps surprise your guests, I propose a Vietnamese-style beef stew. Here’s the recipe for Bo Kho!
What is Bò kho?
Of all the stews you’ve had the chance to try, this one remains a benchmark of Vietnamese cuisine. Bò kho is a stew of detailed pieces of beef and carrots, simmered slowly in a broth made from tomato paste and lemongrass.
It’s usually served with steamed rice or noodles, sometimes even with a toasted baguette. In Laos, this Vietnamese beef stew with lemongrass is also called Phô rouge.
It’s the ideal dish to serve at the end of a meal, which makes it all the more delicious. So while the cooking time may be long, you’ll see that in the end it’s well worth the wait. It’s a dish rich in intense, spicy and aromatic flavors.
Typically, Vietnamese cuisine likes to play on the balance between the freshness of herbs such as lemongrass and the intensity of spices and meat. This is what sets it apart from most Indonesian and Malaysian curry recipes.
Where does Bo Kho come from?
Like many Vietnamese dishes, the origins of Bo Kho remain unclear. It is mostly thought to be the result of many culinary influences, both Eastern and Western. You’ll notice that the quantity and type of spices used in this recipe are strangely unusual compared to other Vietnamese broths, such as Phô.
In many ways, this dish could be attributed to Indian cuisine, for its “hot” side. Indeed, Vietnam’s spiciest dishes are thought to have originated from the Hindu culture that flourished in central Vietnam over a thousand years ago. This makes perfect sense, as Vietnam itself was an important stop on the spice route to Europe at the time. Inevitably, this had an impact on local cuisine.
And to tell the truth, you can smell the European influence. Hearty stews, like boeuf bourguignon, are a familiar sight around here, not to mention the baguette to wipe off the last drop of sauce!
And surprise, surprise: the French ruled Vietnam in the 19th century, introducing beef into the Vietnamese eating routine. As you can see, Bo Kho is a melting pot of cultures. Banh mi is also a fine example of French culinary influence in Vietnam.
The main ingredients of Bò kho
Beef: without it, Bo Kho loses its depth and richness. In this recipe, I’ve used cubed flank steak, but any piece of stewing beef is perfectly adequate.
Lemongrass: Lemongrass plays an important role in this recipe, counterbalancing the richness and intensity of the spices and meat. It’s a balance typical of Vietnamese cuisine.
Fish sauce: Reddish in appearance, fish sauce adds color and a salty, umami flavor to the stew.
Bò kho paste: this is a mixture of powdered spices or paste designed precisely for this recipe. It contains star anise, cinnamon, nutmeg, cloves, chili powder… It’s the basis of Bo Kho. A must-have. You can find it in specialized grocery stores or online.
Tomato paste: perfect for slightly acidifying and thickening the broth. Another element that gives the broth its characteristic red color.
Tips for an unbeatable Bò kho
If you’re using beef tendons for this recipe, which require a longer cooking time, cook the pieces on their own until tender, then add them to the pan when the stew is almost done.
Bò Kho Sả – Beef Stew with Lemongrass
Ingredients
- 700 grams of beef flank or beef stew meat, cut into cubes
- 3 tablespoons lemongrass finely chopped
- 0.5 tablespoon of fish sauce
- 0.5 teaspoon salt
- 1 teaspoon black pepper powdered
- 3 pods garlic chopped
- 1 shallot chopped
- 1 packet of bo kho spices dissolved in about 1 tablespoon of water
- 1 tablespoon oil neutral. Sunflower oil, for example
- 2 tablespoons tomato paste
- 700 ml water
- 4 carrots peeled and cut into 2.5 cm segments
- 4 portions noodles for soup. Take your favorites, ramen, udon, phô noodles, …
Procédé
- Mix beef with lemongrass, fish sauce, salt, black pepper, garlic, shallot and bo kho spices. Marinate for at least 30 minutes, or overnight for up to 24 hours.700 grams of beef flank, 3 tablespoons lemongrass, 0.5 tablespoon of fish sauce, 0.5 teaspoon salt, 1 teaspoon black pepper, 3 pods garlic, 1 shallot, 1 packet of bo kho spices
- Heat oil in a large saucepan over medium-high heat. Add beef (with marinade) and brown.1 tablespoon oil
- Add the tomato paste and continue cooking the beef until the liquid is reduced.2 tablespoons tomato paste
- Add just enough water to cover the beef700 ml water
- Bring to the boil, then lower the heat until the liquid simmers gently. Simmer for 6 to 8 hours, until beef is tender.
- During the last 20 minutes of cooking, add the chopped carrots.4 carrots
- Serve in individual bowls with the noodles of your choice inside. You can also serve with rice or bread.4 portions noodles
